I really love making preserves and we were running out of my stockpile of jellies and jams from last year, when I realized I could make something with my rhubarb. For the jam, I used the recipe found on the insert with the ‘Certo’ pectin that I had. Then I had a craving for a scone to put it on so I searched the ‘net’ and came up with a terrific recipe for scones – best ones I’ve ever made anyway. They were tender and flaky and very easy to make. So here’s the recipe for scones – I think you’ll like it.
Best Scone Recipe (from Cooking Nook)
2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
sugar and cinnamon (optional)
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
sugar and cinnamon (optional)
Preheat oven to 425ºF.
Sift the dry ingredients together and cut in the butter with a wire pastry cutter.
Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible.
Pat the dough or roll it out until it is about 1/4″-1/2″ thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7″ cake pans.Sprinkle liberally with sugar (I didn’t use cinnamon).
I put the whole thing on a cookie sheet, transferred it to a platter and cut into wedges immediately – worked great!
This looks great Barb. I can almost taste the jam on these lovely scones. Yummy!
Wow! This looks so yummy and it’s reminding me I haven’t had breakfast yet.
Oh my! That looks so good! I’ve never tried rhubarb before though. What does it taste like? Sweet? Bitter?
Love this!!! you have made me so hungry – but all I could fine this morning was a stale onion bagel.. time to shop….
I love this post! So pretty…
Jo
Oh my goodness, I just love scones, and these look absolutely sinful with the jam and cream! Thank you so much for sharing your wonderful photographs, and the recipe for the scones today at The Creative Exchange.
Have a wonderful day.
lisa.
P.S. Guess what I’m making for breakfast tomorrow??? Thank you!!!
Oh my, that looks good! A lovely photo too!
Yum! I love the jam jars photo!
Barb,
I see you did a lot of work here, not only a beautiful photo but a wonderful recipe for scones and jam! Thank you for sharing!
Mmm! Looks so yummy! Beautiful photos!
Looks sooo yummy. Thank you for the recipe, I must try it.
Your lovely photos are making me hungry! Thanks for the recipe, scones are one of my favorites and yours sound particularly good.
Oh, what a great job! Looks yummy…
Love, love, love this. There is nothing better than homemade jams and jellies. Love seeing your mason jars all lined up in a row.
Thank you for sharing your recipes as well. I love scones. : )
Yuuummmmy! =)
These both sound delicious! My grandmother & I used to go to a small restaurant when I was younger and I had strawberry rhubarb pie every time. Thanks for the memories.
this really looks delicious. :)
Oh this really looks wonderful!
http://www.momentsofwhimsy.com
What a beautiful photo of that jam with the sun coming through. I just love to see the sun coming through the jam or jelly. This looks like a great recipe, and I am so glad that canning season is here. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
Miz Helen